RECIPES
Lemon Chia Vegan Pancake
by Livestrong_Recipes | Oct 24, 2018
- PREP
- 20 m
- COOK
- 14 m
- TOTAL
- 34 m
The fluffy, moist result may surprise you, especially if you haven’t used chia seeds before.
INGREDIENTS
SERVES 1
- 3/4 cup unsweetened almond milk
- 1 tbsp chia seeds
- 1/2 tsp pure vanilla extract
- 1/2 cup Whole Wheat Pastry Flour
- 1/4 tsp Baking Powder
- 1/4 tsp sea salt
- 1 1/2 tsp Grated lemon zest
- 1 tbsp Coconut Nectar
DIRECTIONS
1
In a small bowl or liquid measuring cup, stir together the almond milk, chia seeds, and vanilla extract. Set aside for about 15 minutes to allow chia to gel, stirring a couple times.
2
In a medium bowl, whisk together the flour, baking powder, salt, and lemon zest. Add the coconut nectar and stir into fully incorporated into the flour mixture using a whisk. Add the chia mixture to the flour mixture and whisk until combined. Let stand about 5 minutes.
3
Spritz a medium or large (PFOA-free) nonstick skillet (or griddle) with cooking spray and place over medium. In batches, ladle the batter onto the skillet, about 1/2 rounded cup per pancake. Cook until browned, about 3 to 3 1/2 minutes per side, making sure the first side is fully cooked before flipping. (Hint: When making pancakes in batches, you can keep the prepared pancakes warm in a 200°F oven until all pancakes are done.)
4
Serve warm as desired.
5
Serving idea: Simmer a mixture of frozen or fresh blueberries and blueberry jam until warm and saucy and serve over the pancakes. Sprinkle with additional lemon zest too.
